Post # 1
So my MOH’s mother makes wedding cakes! So she’s going to do my cake but I’m trying to figure out what flavor we want! We’re going to do one flavor for the whole cake (minus the top tier for us!!) she suggested yellow or white. I thought that sounded boring. What did you all have for your flavors and what do you think will please the whole crowd (only 80).
OH and what’s the difference between white and yellow cake anyways!!!!
Post # 3
There are SO many combinations! Obviously white/yellow cake with a raspberry or lemon filling is the “traditional” flavor combinations for wedding cake. But you could do chocolate/chocolate, red velvet w/cream cheese is really popular, carrot cake w/cream cheese. Or you could do white/yellow cake with different filling (hazelnut is really good!) You could also do chocolate with a the coconut pecan filling (like german chocolate cake). The possibilities are endless!
Post # 4
is marble an option? that way you have both vanilla and chocolate?
Post # 5
I would do maybe a spice cake with cream cheese filling, it’s rich so chocolate lovers will probably like it, but it’s not chocolate, so chocolate haters will like it too! 🙂
Post # 6
What she said.
My cake was pumpkin spice with cream cheese filling and buttercream on the outside. I love chocolate, but didn’t exactly want it for my wedding cake. DH loves vanilla, which I hate. The spice cake and cream cheese was the perfect compromise.
Post # 7
we had all three layers be something different. We had chocolate with raspberry filling, vanilla with lemon villing, and the top was red velvet (which we are saving for our one year, its in the freezer!) It was so so good!!! all covered in a buttercream icing!
Post # 8
We are going simple with our flavors — I hate chocolate, so I’ve banned that for the wedding cake…we’re doing a white cake dyed blue for the top tier, coconut with a coconut filling for the second tier, strawberry cake for the third tier, and bottom tier will be a white cake again…all with buttercream icing/filling. We’re also having a red velvet groom’s cake. We’re doing the white cake because my Future Mother-In-Law thinks white cake is the only cake you should serve at a wedding…so we’re giving her the biggest tier 🙂
However, i’m in the planning stages to make my sister’s wedding cake — she loves chocolate, and since I’m making it, we’re going fun with the flavors…bottom tier is going to be a Chocolate Stout Cake with chocolate mousse filling and white chocolate buttercream icing and second tier is going to be a Chocolate Fudge Cake with peanut butter mousse filling and white chocolate buttercream icing. And then some cupcakes for non chocolate people, which are going to be pink champagne with vanilla bean buttercream.
Post # 9
We are havign a vanilla cake with almond flavoring. I felt like that was the most appealing flavor to the most people.
Post # 10
I think I like that idea the most. I will mention it to her.
As for fruity fillings… yuuuuck. I don’t like fruit in my cake so that will be banned (kinda like the chocolate hater banning that!) So if I do go plain yellow or white… how is hazelnut? or what about like an angel food filling? I like the idea of spice and cream cheese… but I’m not a HUGE fan of anything pumpkin/spicy/cinnimony
Post # 11
Yellow cake usually has a more prominent vanilla flavor, and is made with egg yolks so it’ll be richer and denser. White cake only has egg whites and is lighter/fluffier usually.
Post # 12
Yellow cake has a slightly different flavor than white, while some people can’t tell a difference in taste at all.
Your flavor options are endless. Do a Google search for ‘cake flavors’ to see what sounds best to you.
Post # 13
I have strawberry on one. Chocolate on another and yellow on top!
Post # 14
I was given vanilla or chocolate for cake flavors, and buttercream, chocolate buttercream, raspberry, lemon, strawberry, and bavarian cream for my filling choices. And we’re going with plain vanilla with raspberry.
I would go with a somewhat common flavor, and make sure to have an alternate if you have any nut flavors – even if it’s one tier, or a small separate cake (8″) for nut allergies.
Post # 15
We’re doing lemon blueberry pound cake (it has fresh blueberries in it!) with french buttercream icing.
Post # 16
We are doing French Vanilla cake – custard flavored with Amaretto Di Saronno, fresh bananas and strawberries